Just to respond to the previous review, consumers should know that mussels in escabache means that they were cooked and then covered in a vinegared sauce to preserve them. The taste is indeed tangy and perhaps is acquired (I inhaled these when I was in Spain). Consider them tapas, and eat them on crusty bread with some wine or beer.
I like these because they are tasty and convenient. They are much smaller than the New Zealand green mussels I enjoy at the Chinese buffet, but they also have more flavor. A little salty, a little sweet, and not as rubbery. They taste good all by themselves, but dipping them in a variety of sauces is also good (and fun). The mussels are already cooked, so you only have to warm them. Sometimes I don't even bother warming them but let them thaw until there aren't any chunks of ice remaining in the shells. (What's the point of warming up already-cooked mussels only to cool them back down again so you can eat them chilled?) The convenience factor can be a food safety factor as well, compared to live mussels...in addition to cleaning, you have to make sure there aren't any dead mussels. With these precooked mussels, someone else has already done the work for you. The price is comparable to live mussels in my area.
Oh yeah...I should add that my girlfriend doesn't care for New Zealand mussels but she liked this kind.
Contrary to the information on this page, the Country of Origin is NOT Taiwan but Spain. The ingredients are: Farm raised mussels, soya oil, vinegar, spices and salt From the flavor, I believe the 'red pepper' in the 'red pepper sauce' is sweet Spanish paprika. Regarding origin...the label on the box reads as follows... They are slightly tangy and not spicy hot at all. I'm going to try these in some pasta and rice dishes and include the marinade with them. An excellent price for a quality product on subscribe & save if you love Spanish marinated mussels.